Vegan Chocolate Chocolate Chunk Ice Cream (No Refined Sugar)

Here’s another great way to enjoy ice cream again! It’s been a long time for me, and I’m so excited to have found a way to eat ice cream without any negative side effects. This Vegan Chocolate Chocolate Chunk Ice Cream is so healthy you could even eat it for breakfast! The cashews are full of cancer fighting Proanthocyanidins. Proanthocyanidins are a class of flavonols which fight against tumor cells by stopping them to divide further. They are cholesterol free and the antioxidants present keeps you away from heart disease. Cashew nuts are rich in vitamins like riboflavin, pantothenic acid, thiamin, niacin etc. These vitamins keep you safe from sideroblastic anemia, pellagra, etc. Cashew nuts help our body to utilize iron properly and eliminate free radicals. They are also high in magnesium and antioxidants, according to http://www.stylecraze.com/articles/benefits-of-cashew-nuts/.
Cacao is also full of antioxidants and magnesium, while dates are loaded with fiber. They won’t raise blood sugar and are excellent for lowering Triglycerides.
And if that weren’t enough great news, stevia is the healthiest sugar alternative because it helps lower blood pressure and fight diabetes. So go ahead and indulge in this great treat! Your body and brain will thank you!
C’est tres bon!!!

Instructions

1. In a small bowl soak 1 cup raw cashews for one hour in enough water to cover the cashews.

2. In another small bowl soak the pitted dates in enough water to cover the dates.

3. For the chocolate chunks combine the cacao powder, sea salt and stevia. Then add the honey (optional: non-vegan) and melted coconut oil and whisk until smooth.

4. Pour the chocolate into a glass or plastic container and freeze while the cashews and dates are soaking.

5. Once the cashews and dates are finished soaking, drain and rinse the cashews, but reserve the date water.

6. Pour the dates and the date water into a high speed blender. Add the soaked cashews, vanilla, cacao power, stevia and xanthan gum to the blender and blend all the ingredients on high until smooth.

7. At this point take out the frozen chocolate and using a spoon or butter knife make it into chunks. Pour the ice cream mixture into a bowl and stir in the chocolate chunks. Place the bowl into the freezer for 45 minutes to an hour until it's really cold but not frozen.

8. When the ice cream is really cold turn on your ice cream machine and pour in the mixture.

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My three children also have gluten and dairy sensitivity so I’ve learned how to make our food taste great. Our hope is that you’ll find help and encouragement from this website. Be blessed as you learn a new way of eating to gain energy and healing.